Our Purveyors

Nopalito maintains a commitment to offering local, organic, sustainable products. Through farmers markets and sourcing with intention, we have developed relationships with a multitude of purveyors who share these principles.

Gulfish

Martin Bournhonesque

Drake’s Brewing

Broc Cellars

Full Belly Farm

Tequila Ocho

Meyer Family Wines

Catalan Family Farm

Bernard Ranches

Los Nahuales

Dragonette Cellars

Mariquita Farm

Siete Leguas

Giusto’s

Tequila Fortaleza

Don Amado Mezcal

Horse & Plow Vineyards

TwoXSea

Clover Stornetta

Hacienda de Chihuahua

Produce

Vince and Vicki Bernard are lifelong farmers. They pride themselves on the superior flavor and sweetness of their citrus fruit, which they attribute to the combination of their rich soil and suitable climate, as well as the use of seaweed as a fertilizer. They began farming this land in 1979 and have been bringing their produce to farmers markets since 1980. They work their farm together and sell their fruit themselves, "so the customer knows that we are the ones who also grow it."

Full Belly Farm is a certified organic farm offering vegetables, fruit and wool directly to customers in the Bay Area through their Community Supported Agriculture (CSA) program. They have used organic practices since 1985.

For a few dozen of the city's best restaurants (including nopalito), Martin's Farm grows everything from coveted yellow romano beans to an esoteric variety of amaranth (for which Kokkari chef Erik Cosselmon brought him back seeds from Greece).

Meat & Seafood

Jimmy Galle, founder of Gulfish, grew up crabbing and fishing in Texas. He came to the Bay Area 15 years ago, and began to notice that area restaurants were missing many Gulf classics, like head-on shrimp, blue crab, crawfish and line-caught whole fish. Now, he works with Louisiana fisherman to bring sustainably harvested seafood to Bay Area restaurants, often within 18 hours of capture.

TwoXSea was founded in 2009 with a goal to alter the way seafood is farmed, caught and handled from fishery to plate. Through this pioneer in sustainable seafood, we get beautiful fish, both farmed and wild, with traceability back to the vessel where it was caught. McFarland Springs trout, which we serve at our 9th Ave. location, are farmed with new techniques that achieve a sustainable 0.25:1 Feed Conversion Ratio, compared to a 4:1 industry average.

Dairy

All of the milk bottled at Clover Stornetta's plant is from only the top milk producers in the North Coast region, operating using sustainable agricultural practices and from cows not treated with hormones, antibiotics, or rBST (Recombinant Bovine Growth Hormone). The milk is extensively tested at each stage of production in their on-site lab.

Mezcal

Del Maguey brings you a collection of fine, rare, unblended mezcals made by individual family producers in tiny remote villages scattered throughout the state of Oaxaca, Mexico. Each Del Maguey Mezcal bears the name of the village where it is produced. The highest level of integrity is maintained in order to preserve this art which is revered by the peoples of the mountains, plains and fertile valleys of this magical region.

Don Amado Mezcals are made from 100% estate-grown agave plants that have been smoke roasted, naturally fermented and twice-distilled. We have been making our special mezcal since the year 1700, and are renown throughout Oaxaca for creafting a spirit that livens the senses with the citrus, floral effervescence of agave.

Los Nahuales includes a group of companies dedicated to evoking emotions and ideas through the fusion of a wide range of Mexican products and concepts. We are people committed to the ideals behind us, such as recognition of the origin of our products, commitment to the communities with which we interact and from which we receive some of our products, respect for the environment and a special intention to stimulate the development of art and culture in Mexico.

Sotol

The Sotol agaves grow wild in the harsh Chihuahua terrain and are smaller than most agaves, yielding a unique, rich character with exceptional taste. It can take fifteen years for the Sotol agave to ripen and they often yield only one bottle of spirit per plant.

Tequila

A central character in revolutionary days was Pancho Villa who, riding his horse Seven Leagues (7 Leguas) swept a great expanse of the Mexican land. Though Villa had a lot of detractors, he also had his share of followers. One of the General's greatest admireres was Don Ignacio Gonzalez Vargas, a proud enterprising Mexican, who in a show of affection for the Centaur of the North, named his own tequila after Pancho Villa's favorite horse.

At Tequila Los Abuelos [Fortaleza], we are committed to producing the finest Tequila possible. Our Tequila is made using traditions established centuries ago, from 100% stone milled agave, entirely produced on our estate. We are located in the town of Tequila, Jalisco, Mexico, first populated in the 1530’s by our Spanish forefathers. Our land is nestled in rich valley at 4,000 feet of altitude, in the foothills of the 9,560-foot tall, Volcan de Tequila. Here is where our blue agaves grow for seven to eight years, caressed with the warmth of the Mexican sun, nourished by the summer rains, and protected from the harsh and cold winter winds.

Tequila Fortaleza is the American label for Tequila Los Abuelos, due to a Rum with the name "Abuelos" already being distributed in the USA.

Tequila Ocho demonstrates that “terroir” exists in agave. We demonstrate this annually with new vintages drawn from our single estates at varying altitudes in Arandas, Jalisco, ensuring each vintage is distinct in aroma and flavor. Since each estate, or “rancho,” produces a limited amount of agave, each vintage of Ocho is both rare and collectible. Every bottle is hand numbered. Ocho is the first tequila to designate both the year it was produced and the precise field from which the agave was sourced. Each is noted on the front label to confirm their authenticity.

Moonlight Brewery was started in a converted tractor barn in rural Santa Rosa in 1992 by Brian Hunt. Small by most all comparisons, the brewery has capacity for about 1000 barrels per year. Currently all the beers are only sold in kegs and most are only available in the Bay Area.

Wine

Morgan Twain-Peterson has an advantage when it comes to making wine. He has been around it literally his entire life. He has an encyclopedic knowledge of the old vines of Sonoma County and his winemaking style is a perfect balance of the new and old world styles.

Founded by Matt and Karen Meyer - this winery focuses primarily on Yorkville Highlands vineyards and the Anderson Valley. Matt grew up around the Silver Oak winery in Napa and Karen is from Perth, Australia and has worked in wineries all over the world.